The secret ingredient for gooey tomato delicousness is butter. I'd heard that before but now I know for sure. You can use farmers market fresh tomatoes for this project, but my were sort of fit for a makeover. I also threw in 1/2 of an heirloom chunked up and left over from lunch rather than see it suffer in the fridge.
2 or more pints of tomatoes, larger ones cut in half
Olive oil
2 cloves garlic, minced
Smattering of basil leaves (or fresh thyme, or oregano)
A glug of white wine
Sugar
Salt
Butter
Start with large pan over medium heat, coat with olive oil. Add tomatoes, seasoning with salt and a healthy 2 pinches of sugar. Roast until tomatoes start popping and softening. Stir in garlic till it smells good. Add enough wine to slosh around the pan. Reduce wine at least by half. Swirl in butter. Adjust salt and add basil. Done.
Scrape with with a spoon, throw in chopped black olives like kalamata, toss with pasta, think about cheese, dredge the pan with bread.
Double down on the recipe – No regrets!
Eat- B
Posted with Blogsy
I Am Not A Restaurant! 
This is a great idea if one has too many fresh tomatoes in the garden, such as myself. We have so many tomatoes which I enjoy eating fresh that we can’t keep up with eating them! This is due in a large part because we have 2 gardens: one in our NJ garden and one in our garden in the Catskills. I’ve made this dish before, but have added capers and freshly shredded parmesan as well – yum!